With four whole grains and three dried fruits, these muffins are a great way to get a variety of antioxidants and fiber. Wheat germ is a good source of vitamin E. Look for untoasted wheat germ in the organic food section of the supermarket. Adding boiling water to the batter and allowing it to sit for 15 minutes before baking allows the hearty oats, wheat germ, and bran to soak up the liquid for a more tender muffin.
1 cup whole wheat flour (about 4 3/4 ounces)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons untoasted wheat germ
2 tablespoons wheat bran
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/3 cup chopped pitted dates
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water
How to Make It
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
Preheat oven to 375°.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
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I've been on a mission to find a super healthy muffin that tastes great and this is it! I read through the reviews and made changes: substituted sugar free applesauce for the oil and skim milk+1tablespoon white vinegar for the buttermilk. It made 12 beautiful muffins. (Reduces calories/fat to about 150/1-2. Then I added one cup of crushed walnuts, which put things back up to about 200/5.). Simply magnificent. LOVE that the fiber content is modest, so not to cause stomach upset. I imagine they will become a staple in my diet. Thank you so much for the great recipe!
I just finished using this recipe and the muffins are delicious. They're so moist and, since I halved the amount of sugar, they were just sweet enough with blueberry preserves. Am looking forward to breakfast tomorrow.
Not overly sweet either. Easy to make. Love the cranberries. (And the way to keep muffins from sticking to the liners are to spray the inside of the liners with a little non-stick olive or canola oil.) Will make again.
I don't know why so many people liked this recipe. I've got other muffins recipes from this site that are better. And to make matters worse, I used those paper cupcake liners instead of greasing the tin and the muffins stuck to the paper liners -- a real pain. I definitely won't be making this again.
We all loved it! I did not have dried dates, I increased the raisins and cranberries. Also, I did not have wheat bran, thus I doubled the wheat germ. I would cut the salt half next time, but definitely there will be next time.
These muffins are sooo good and I like that they are healthier than most muffins! I followed the recipe and wouldn't change anything really. You could maybe do just a little less sugar since the raisins, craisins and dates give it a lot of sweetness.
I followed this recipe exactly as directed. These muffins were very moist, flavorful and delicious. I was a little doubtful that these would taste good but boy was I wrong. I made these for Christmas breakfast. My relatives really enjoyed them and took some home. I think these muffins taste even better the day after.
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